Blackberry Crumble
Monday 19th May 2025
Made with half a kilo of wild foraged Gloucestershire blackberries. Our Blackberry liqueur is handmade in small batches and captures that divine autumnal taste of fruits picked straight from the hedgerow, all year round.
It’s wonderful neat, in a Bramble cocktail but why not try something special with this wonderful Blackberry Crumble. A fruity treat for any occasion and so easy to make.
Ingredients
For the filling
- 50ml Blackberry Liqueur
- 300g Breaburn Apples
- 115g Blackberries
- 30g Unsalted Butter
- 30g Demerara Sugar
- 1/4 tsp Cinnamon
For the crumble
- 120g Plain Flour
- 60g Caster Sugar
- 60g unsalted butter at room temperature, cut into small blocks.
Method
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
Meanwhile, for the filling, peel, core and cut the apples into 2cm pieces. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries, blackberry liqueur and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
To serve, spoon the warm fruit into individual ovenproof gratin dishes or one larger dish, top with the crumble mix, then place in the oven for 5-10 mins.
You can make this in advance and bake ready for serving, simply keep the crumble topping to one side and simply top and cook when you are ready to serve.
Serve with Vanilla ice crream.